Shiitake Mushrooms, Prosciutto and Shirataki Noodles

Shiitake Mushrooms, Prosciutto and Shirataki Noodles
Recipe type: Vegetarian,Side Dish
Prep time: 
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  • 1 pound Shirataki Noodles
  • ½ cup olive oil -- plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon hot pepper flakes
  • 3 cloves garlic -- minced 8 ounce
  • Shiitake mushrooms -stems trimmed and diced
  • ¼ cup shallots, finely chopped
  • ½ cup Prosciutto -- fine chopped
  • 15 sun-dried tomatoes -thin sliced
  • 30 black olives -- fine chop
  • ⅔ cup dry white wine
  • 1¼ cup chicken broth
  • ½ cup Italian parsley -- fine chop
  • ½ cup pine nuts -- toasted lightly
  • Parmesan cheese -- grated
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
  3. Cover and chill for at least 6 hours or overnight.
  4. In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
  5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
  6. Add the wine and chicken broth and bring to boil for 3 minutes.
  7. Add parsley and simmer, covered, for 10 minutes.
  8. In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.

Almond Shirataki Chicken Chow Mein

Almond Shirataki Chicken Chow Mein
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoons canola oil
  • ½ medium onion, sliced
  • 4 cups sliced Napa cabbage
  • 1 cup sliced celery
  • 3 garlic cloves, thinly sliced
  • ¼ packet Splenda
  • 1 cup chicken broth
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • 4 cups diced cooked chicken
  • ¼ cup slivered almonds, lightly toasted
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to
  2. dry.
  3. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking.
  4. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes.
  5. Add Splenda, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
  6. Stir in thickener, increase heat to medium-high and bring to a boil.
  7. Stir in chicken and Shirataki noodles, lower heat and simmer until heated through.
  8. Sprinkle with toasted almonds before serving.

Italian Sausage & Spinach Soup w/Shirataki Noodles

Italian Sausage and Spinach Soup with Shirataki Noodles
Recipe type: Soups
Prep time: 
Cook time: 
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  • 1 (8 ounce) package Shirataki Noodles : fettuccine or Shirataki noodle shape
  • 8 ounce sweet Italian turkey sausage, (skin removed) cut in ½-inch thick slices.
  • 1 cup finely chopped red onions
  • 1 teaspoon chopped garlic
  • 4 cups low sodium chicken broth
  • 1 package (10 ounce) frozen chopped spinach
  • ½ teaspoon dried oregano (2 teaspoon fresh)
  • May substitute: 1 (14 ounce) package Tofu Firm cut in cubes, and use only half the sausage (4 ounce).
  1. Prepare noodles according to package directions.
  2. Cut in 3 to 4-inch lengths.
  3. In 4-quart saucepan, brown sliced sausage.
  4. Add onions and garlic, cook over medium heat 5 minutes.
  5. Stir in chicken broth, bring to a simmer. Cook 5 minutes.
  6. Stir in frozen spinach and oregano, return simmer.
  7. Add noodles. Mix well.
  8. Serve.